Golden, crispy edges and a melt-in-your-mouth honey butter glaze make this honey butter skillet cornbread the star of any meal. Thanks to rich heavy cream and a hot cast iron pan, each bite stays moist while the top stays sweet and slightly salty.
Table of contents
Honey Butter Skillet Cornbread
Moist, sweet skillet cornbread glazed with warm honey butter for the perfect side dish.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 3/4 cup heavy cream
- 1/4 cup sour cream
- 1/8 cup whole milk
- 1 large egg
- 1 egg yolk
- 1/4 cup neutral oil
- 1 stick unsalted butter
- 4 tablespoons honey
- 2 pinches coarse salt
Instructions
- 1. Preheat oven to 415°F with a 9-inch cast iron skillet inside.
- Whisk cornmeal, flour, salt, sugar, and baking powder in a bowl.
- In another bowl, combine heavy cream, sour cream, milk, egg, and yolk.
- Stir wet mix into dry until batter is smooth.
- Remove hot skillet, add oil, and swirl to coat.
- Pour batter into skillet; it should sizzle.
- Bake 6 minutes.
- Microwave butter and honey until melted; stir.
- Poke holes in cornbread, drizzle honey butter, sprinkle coarse salt.
- Bake 7-8 more minutes until golden. Cool slightly before slicing.
Notes
• Use buttermilk instead of heavy cream for tangier flavor.
• Batter should be pourable; add a splash of milk if too thick.
• Slice leftovers and toast for breakfast with jam.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 435Total Fat: 30gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 107mgSodium: 436mgCarbohydrates: 39gNet Carbohydrates: 37gFiber: 2gSugar: 15gProtein: 5g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Gather these pantry staples and tools before you start:
- 1 cup cornmeal (Aunt Jemima or similar)
- 1 cup all-purpose flour
- Heavy cream, sour cream, whole milk
- Large egg + extra yolk
- Unsalted butter & honey
- High-heat neutral oil
- Coarse salt & sugar
- 9-inch cast-iron skillet
- Two mixing bowls & a whisk
- Heat-proof spatula or silicone brush
Detailed Cooking Instructions
Time needed: 24 minutes
Sweet skillet cornbread drizzled with honey butter for crisp edges and a tender crumb.
- Heat skillet
Slide a 9-inch cast-iron skillet into a 415 °F oven while you mix the batter.
- Combine dry mix
Whisk cornmeal, flour, salt, sugar, and baking powder in a bowl.
- Blend wet mix
Beat heavy cream, sour cream, milk, egg, and yolk until smooth.
- Make batter
Stir wet mix into dry just until no dry streaks remain.
- Oil hot pan
Carefully move skillet to stovetop, add oil, and swirl to coat.
- Bake first round
Pour batter into the sizzling pan; bake 6 minutes.
- Melt honey butter
Microwave butter with honey until just melted; stir.
- Glaze & finish
Poke holes in cornbread, spoon honey butter over top, sprinkle coarse salt, and bake 7–8 minutes more until golden.
- Cool & serve
Rest 5 minutes, slice, and enjoy warm.
Tips & Tricks
- If you like a peppery kick, fold 1 tablespoon diced jalapeños into the batter before baking for a spicy version.
- Swap heavy cream for buttermilk to mimic an old-fashioned honey butter cornbread recipe.
- For extra moisture, stir in 1/2 cup creamed corn — a popular add-in found in many “honey butter skillet cornbread with creamed corn” searches.
- Leftovers? Reheat leftovers in a 350 °F oven for 5 minutes to revive the crisp edge without drying the crumb.
- Want to make ahead? Bake, cool, and freeze wedges; they warm up beautifully for last-minute chili nights.
You Might Also Like
Frequently Asked Questions
Yes. Use a similar-sized metal cake pan; preheat it as directed so the batter still sizzles and forms crisp edges.
Cool completely, wrap slices in foil, and store in an airtight box. Warm briefly in the oven to bring back softness.
Absolutely. Use the same volume of buttermilk for a tangy note that many readers prefer in a honey cornbread recipe.
Slide wedges into a 350 °F oven for 5 – 7 minutes or warm 30 seconds in the microwave; the oven keeps edges crisp.
Variations & Add-Ins
- Jalapeño Kick – Stir 1 tablespoon diced jalapeños into the batter for a spicy version that pairs well with barbecue.
- Low-Carb Option – Swap half the flour for fine almond flour; this low-carb variation keeps texture light while trimming carbs.
- Extra Protein – Add 2 tablespoons unflavored whey to the dry mix to boost protein without changing flavor.
- Gluten-Free Twist – Replace all-purpose flour with a cup-for-cup gluten-free blend and add 1 teaspoon xanthan gum for structure.
- Sweet-Savory Blend – Fold 1/3 cup crumbled bacon into the batter and brush finished bread with additional honey butter.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | No | Use a gluten-free blend and add xanthan gum for a gluten-free version. |
| Dairy-Free | No | Swap coconut cream for heavy cream and use vegan butter. |
| Vegan | No | Replace eggs with flax eggs and choose plant-based butter. |
| Keto | No | Use almond flour and granular erythritol; see low-carb variation above. |
| Nut-Free | Yes | Recipe is nut-free unless almond flour is added. |
Storage, Freezing & Reheating
- Fridge: Keeps 3–4 days wrapped in foil inside a container.
- Freezer: Freeze wedges up to 2 months; double-wrap to prevent ice crystals.
- Thawing: Set in the fridge overnight for even texture.
- Reheat: Warm at 350 °F for 5–7 minutes or microwave 30 seconds per slice.
- For make-ahead dinners, bake in the morning, cool, slice, and reheat leftovers just before serving.
Save This Recipe for Later
If you loved this sweet skillet cornbread, pin it now or share the link with a friend who enjoys cozy sides.
Pin it here